Deep South Culinary Adventures Cooking from Scratch Class

There’s a new cooking class coming to the Mary C., but it is not for the faint of heart. It’s a from scratch class that will teach you new skills and recipes. When you walk in, the ovens are turned on, grab a knife and help prep, make the stock, learn how to make the perfect roux, and by the end of the class, sit down and enjoy a three-course meal that you helped create.

Also look for guest chef speakers, field trips to local farms, and talks by experts on subjects as varied as how to start a compost pile, to the nuances of a fine single barrel scotch.

Sounds good, but you can’t make the 5:30 p.m. start time? We understand not everyone wants to get their hands dirty, so if you just want an overview, and a great meal, show up at 6:30 p.m. You’ll still have a great time, and come away with a few new ideas.

Prices for each class vary according to the menu. If we’re using Dale Steven’s heritage breed, free range pork, it’s going to cost you a little more. If we take you back in time and make shrimp boat spaghetti (an old Biloxi favorite), you won’t blink an eye at the price.

Classes sponsored by Deep South Culinary Adventures with local food writer and photographer Julian Brunt,and foodies Kimberly Wilson and Lesley Fenton. Be prepared to have a good time.

Wines paired by Jonathan Maisano

Menus

June 8th

Cucumber Salad and Homemade Red Wine vinaigrette

Jumbo Lump Crab Cakes with Spicy Hollandaise Sauce

Classic Creme Brulee

June 15th

BLT salad made with Benton’s Bacon (the best bacon in the world) and homemade ranch dressing